Prepare the water by putting it in a pot and heating it. Wash the pears thoroughly, crush them and put them in the primary fermentation container.

When the water has boiled, pour it over the pears and add crushed Campden tablet, pectic enzyme and acid blend. Stir well and let the mixture rest for 24 hours.

Add on the yeast and yeast nutrient after. Stir again, cover and let it sit for a week. However, make sure to stir the mixture once a day.

After a week has passed, strain the mixture finely in order to remove all the pulp. Stir in the honey and pour the perry in secondary fermentation containers. Attach the airlock and rack every three months for a year.

After a year, rack the perry into bottles and ferment for another year before taste-testing.